TrademarkDir
CONGELAR. MANTIENE LO FRESCO, FRESCO
DEAD

Serial Number

86357918

Owner

American Frozen Food Institute

Attorney

Timothy J. Lyden

Filing Date

Aug 5, 2014

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CONGELAR. MANTIENE LO FRESCO, FRESCO Trademark

Serial Number: 86357918

CONGELAR. MANTIENE LO FRESCO, FRESCO is a trademark filed by American Frozen Food Institute on August 5, 2014. The trademark is classified under Class 35 (Advertising & Business). The application is currently no longer active.

Owner Contact Info

American Frozen Food Institute (12 trademarks)

Culpeper, VA 22701

Entity Type: 99

Trademark Details

Filing Date

August 5, 2014

Registration Date

Not Registered

Published for Opposition

March 10, 2015

Goods & Services

Providing consumer information regarding the quality, nutritional value, taste, and economic value of frozen foods in order to change how consumers think and feel about frozen foods; promoting consumer awareness of the quality, nutritional value, taste, and economic value of frozen foods to change how consumers think and feel about frozen foods

Filing History

ABANDONMENT NOTICE MAILED - NO USE STATEMENT FILED
Dec 7, 2015 MAB6
ABANDONMENT - NO USE STATEMENT FILED
Dec 7, 2015 ABN6
NOA E-MAILED - SOU REQUIRED FROM APPLICANT
May 5, 2015 NOAM
OFFICIAL GAZETTE PUBLICATION CONFIRMATION E-MAILED
Mar 10, 2015 NPUB
PUBLISHED FOR OPPOSITION
Mar 10, 2015 PUBO
NOTIFICATION OF NOTICE OF PUBLICATION E-MAILED
Feb 18, 2015 NONP
LAW OFFICE PUBLICATION REVIEW COMPLETED
Feb 3, 2015 PREV
ASSIGNED TO LIE
Jan 29, 2015 ALIE
APPROVED FOR PUB - PRINCIPAL REGISTER
Jan 8, 2015 CNSA
TEAS/EMAIL CORRESPONDENCE ENTERED
Dec 25, 2014 TEME
CORRESPONDENCE RECEIVED IN LAW OFFICE
Dec 23, 2014 CRFA
TEAS RESPONSE TO OFFICE ACTION RECEIVED
Dec 23, 2014 TROA
NOTIFICATION OF NON-FINAL ACTION E-MAILED
Nov 18, 2014 GNRN
NON-FINAL ACTION E-MAILED
Nov 18, 2014 GNRT
NON-FINAL ACTION WRITTEN
Nov 18, 2014 CNRT
ASSIGNED TO EXAMINER
Nov 18, 2014 DOCK
NEW APPLICATION OFFICE SUPPLIED DATA ENTERED
Aug 14, 2014 NWOS
NEW APPLICATION ENTERED
Aug 8, 2014 NWAP

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